Chef Jason Nunley has traveled the world opening restaurants in such exotic locales as Belize, Spain and swank Beverly Hills. But Chef Jason’s roots run deep in Tennessee and he’s now returned to grow his family, his home garden, and his popular Greenberry’s Deli on the Public Square in Gallatin.

Roulade of Chicken Breast w/ Shaved Country Ham, Organic Goat's Cheese, and Baby Spinach

Serves 4

• 4 - Free Range-Organic-Local Chicken Breasts, boneless and skinless
• 4 Cups Cleaned Organic Baby Spinach
• 8 oz Local Chevre' (Soft Goat's Cheese)
• 4 - Very thinly sliced (like Prosciutto) Slices of TN Country Ham
• 4 oz Prepared Herb-Roasted Tomatoes
• 1/2 Cup Chicken Stock
• 1 oz Prepared Herb Marinade
• Salt and Pepper to Taste
• 2 water-soaked wooden skewers
• 4 Cups Cleaned Organic Baby Greens

Take chicken breasts, one at a time, and place in food storage bag and flatten (pound) with kitchen mallet or similar and set aside.
Saute in large skillet on high heat all the spinach in the herb marinade and set aside.
Season flattened chicken breasts with salt and pepper to taste and lay slices of ham, then spinach, then the goat's cheese onto the seasoned chicken breast and roll like a cigar and stick with the wooden skewers.  Repeat until all 4 breasts are seasoned, rolled, and placed on the skewer, each holding the other in place from unrolling.
Pan fry in skillet on medium-high in 1-2 tablespoons Olive Oil until brown on both sides and place uncovered in a 400* oven for 10-12 minutes or until done.  Remove from skewers and set aside.  
Return skillet to medium-high and add herb-roasted tomatoes and chicken stock and bring to boil.
Plate the sliced roulade on the fresh greens and pour over the tomato sauce, serve.

Herb & Garlic Marinade

Yield 2 cups

• 1 oz Fresh Rosemary
• 1 oz Fresh Sage
• 2 oz Fresh Thyme
• 2 oz Fresh Italian (Flat-Leaf) Parsley
• 1/2 Cup Chopped Fresh Garlic
• 3/4 Cup Extra Virgin Olive Oil

Finely hand-chop all herbs and combine with chopped garlic and olive oil.  Store in refrigerator for up to two weeks.

Herb-Roasted Tomatoes

Yield 2 cups

• 10-12 Fresh tomatoes, cored and cut in half lengthwise
• 1 oz Prepared Herb * Garlic Marinade
• Salt and Pepper to taste

Toss sliced tomatoes in herb marinade and cook in 300* oven for 3-4 hours or until carmelized.  Store up to 4 days on their own or cover with olive oil and store up to two weeks in fridge.

• Greenberry’s Deli

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